Kinilaw na Isda
The Filipino version of ceviche, featuring raw fish cured in vinegar and citrus.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
The Wash (Crucial Step): Place the cubed fresh fish in a colander or bowl. Pour 1/2 cup of the vinegar over the fish and toss briefly for about 30 seconds. This "washes" the fish, neutralizing any fishy odor and lightly starting the curing process. Drain the vinegar completely and lightly squeeze the fish. Do NOT rinse with water.
- 2
Mix Aromatics: In a non-reactive bowl (glass or ceramic, never metal), combine the remaining 1/2 cup of fresh vinegar, calamansi juice, thinly sliced red onions, minced ginger, chopped chilies, salt, and pepper.
- 3
Cure the Fish: Add the washed fish cubes to the aromatic vinegar mixture. Gently toss everything together so the fish is completely submerged and coated in the acidic liquid.
- 4
Rest Briefly: Let it sit for 10 to 15 minutes in the refrigerator. The acid will "cook" the fish, turning the outside opaque white while leaving the inside tender and raw. Do not over-marinate, or the fish will become rubbery.
- 5
Serve immediately: Serve ice-cold as a refreshing appetizer or "pulutan" (bar snack).
Plan it in Listahan
Add Kinilaw na Isda to your week, check it against your household's allergens, and build the shopping list automatically.